| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Specialist contractor |
|---|---|---|---|---|---|---|
| 1. Know what you must keep working | ||||||
| 2. Schedule the work before it breaks | ||||||
| 3. Log a fault the day you find it | ||||||
| 4. Decide if it can stay in use | ||||||
| 5. Fix it and close it by the due date | ||||||
| 6. Brief the contractor before they start | ||||||
| 7. Protect food during the work | ||||||
| 8. Hand back clean, then sanitise | ||||||
| 9. Review, and stop using who won't comply |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.